Description
These Healthy Pumpkin Chocolate Chip Cookies are a delicious twist on traditional cookies, featuring wholesome whole wheat flour, nutrient-rich pumpkin puree, and naturally sweetened with maple syrup. Perfectly spiced with cinnamon, nutmeg, and ginger, these cookies are soft, moist, and packed with dark chocolate chips for an indulgent yet healthy treat.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Additional
- 1 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined, creating a uniform wet base for your cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt together to evenly distribute the spices and leavening agent.
- Mix Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender cookie texture. Fold in the dark chocolate chips evenly throughout the dough.
- Form Cookies: Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies appear set with lightly browned edges, signaling they are cooked through but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking and crisps the edges slightly.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling, for best results.
- Whole wheat flour adds fiber and nutrients but can make cookies denser; do not overmix to keep them tender.
- The coconut oil can be substituted with melted butter if desired.
- If you prefer a sweeter cookie, increase maple syrup to 2/3 cup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
